The
challenge: Provide a first-class vegetarian buffet for a wedding reception inside an historic
fort with an empty century-old ammunition bunker as the kitchen.
Discussing
the menu and special dietary
requirements with the clients.
Chef
Garry Moorhouse
prepares the savories.
D-Day.
The team prepares food for transportation to Fort Lytton.
The
reception marquee hides the entrance to the Bunker.
Inside
the century-old Bunker.
The
make-shift kitchen in the Bunker produces a five-star
vegetarian Buffet.
